10 oz Frozen artichoke hearts, -- cooked & drained 1/2 c Black Greek olives 12 sm Salonika peppers 1/4 c Olive oil 1 tb Red wine vinegar 2 tb Lemon juice 2 ea Scallions, chopped Salt & pepper Cilantro, chopped Pita, cut into wedges Combine artichokes, olives & peppers in a medium bowl. Blend olive oil, vinegar, lemon juice, scallions, salt & pepper in a small bowl. Check seasonings. Add dressing to the salad mixture & toss to coat. Cover & refrigerate for a minimum of 2 hours, preferably overnight. Drain & discard the dressing. Serve salad on a platter garnished with cilantro & surrounded with pita wedges.
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